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Is there a way to reduce the salt in ham?

Started 1303257098.843 in Kitchen & Food Talk | Last reply 1303912858.923 by Cookmaster

I really want to serve a ham for Easter, but do not like the overly salty tase of it. Since I usually cook low salt foods, I am not used to it anymore. Could I soak it in something to draw some salt out? I am thinking of using beer and apple juice.

Has anyone tried something like this? TIA

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Zoologist1303257388.3836013 PostsRegistered 9/3/2010

Not all hams are "created" (read as "cured") equal! We never add salt to anything -- not to popcorn, nothing. I buy one Morton Blue salt canister thing about every 10+ yrs. And that's counting when I use some on the sidewalk for ice! The only item we eat with salt is pretzels.

I buy the Smithfield spiral sliced brown-sugar glazed hams, and love 'em. Definitely NOT salty.

chucky1303257522.394443 PostsRegistered 7/17/2005State of the 2010 and 2011 National College Baseball Champions

I always heard you can add a potato to an item in water to draw out sodium. Hope you have a great Easter.

Chicky in the house!

Missey11303259949.3933174 PostsRegistered 12/21/2008Sierra Foothills CA

This is OT but can one just buy a ham not spiral cut, no honey, or anything else on the meat. I may buy a ham once a year and maybe not. But I would just want a plain ham. That I could add what I want or not and slice like want.

Sorry OP I don't have an answer but I'm sure someone will.

kittykatkay1303260596.03723127 PostsRegistered 2/24/2011
On 4/19/2011 Missey1 said:

This is OT but can one just buy a ham not spiral cut, no honey, or anything else on the meat. I may buy a ham once a year and maybe not. But I would just want a plain ham. That I could add what I want or not and slice like want.

Sorry OP I don't have an answer but I'm sure someone will.

We buy Smithfield hams also, it's precooked (they offer different kinds) - all you have to do is thaw and heat. There is a packet of glaze on the side of it but we never use the glaze - it's plain but favorful enough without the glaze. Also, I don't think it has any salt (or hardly any) in it because I don't like much salt on my foods. Hope this helps.

I love to laugh and dance......

michlady11303260698.4311533 PostsRegistered 7/31/2007SE Michigan

When I used to cook a lot (not so much anymore) I'd put a ham in a big pot and cover with Vernor's ginger ale and let it simmer. It does help to draw the salt out.

Go Tigers!!!

Missey11303260741.4233174 PostsRegistered 12/21/2008Sierra Foothills CA
On 4/19/2011 kittykatkay said:
On 4/19/2011 Missey1 said:

This is OT but can one just buy a ham not spiral cut, no honey, or anything else on the meat. I may buy a ham once a year and maybe not. But I would just want a plain ham. That I could add what I want or not and slice like want.

Sorry OP I don't have an answer but I'm sure someone will.

We buy Smithfield hams also, it's precooked (they offer different kinds) - all you have to do is thaw and heat. There is a packet of glaze on the side of it but we never use the glaze - it's plain but favorful enough without the glaze. Also, I don't think it has any salt (or hardly any) in it because I don't like much salt on my foods. Hope this helps.

Thanks for your reply.

kittykatkay1303261439.1823127 PostsRegistered 2/24/2011
On 4/19/2011 Missey1 said:
On 4/19/2011 kittykatkay said:
On 4/19/2011 Missey1 said:

This is OT but can one just buy a ham not spiral cut, no honey, or anything else on the meat. I may buy a ham once a year and maybe not. But I would just want a plain ham. That I could add what I want or not and slice like want.

Sorry OP I don't have an answer but I'm sure someone will.

We buy Smithfield hams also, it's precooked (they offer different kinds) - all you have to do is thaw and heat. There is a packet of glaze on the side of it but we never use the glaze - it's plain but favorful enough without the glaze. Also, I don't think it has any salt (or hardly any) in it because I don't like much salt on my foods. Hope this helps.

Thanks for your reply.

You're welcome, just go to your local grocery store - they have them. Paula Deen sells some of hers in the grocery store too but hers is a form of Smithfield but more expensive - I don't know why. Just get the regular Smithfield and read what kind and try one you will like - make sure it says PRE-COOKED (thaw and heat). If you have a BiLo grocery store, their "Southern Home" Pre-cooked is also plain/favorful.

I love to laugh and dance......

roro221303261737.9752 PostsRegistered 4/15/2011

qvc just said they had a low salt or no salt ham - i'd like to try it

i think my mom soaked hers in water or vinegar for some time

NovaStar1303263249.631323 PostsRegistered 11/9/2010

You can soak it in a bowl of plain water in the fridge. That draws out the salt.

Or what I usually do, is cook my ham covered in water on low heat for a few hours. The cooking liquid gets refrigerated & used later for bean soup with any leftover ham bits.

kittykatkay1303263308.81723127 PostsRegistered 2/24/2011
On 4/19/2011 roro22 said:

qvc just said they had a low salt or no salt ham - i'd like to try it

i think my mom soaked hers in water or vinegar for some time

QVC is too expensive in my opinion. You can get a good Smithfield ham on sale for 1/2 price that the Q is offering.

I love to laugh and dance......

debcakes1303267228.8731826 PostsRegistered 11/18/2006

Thank you for all your replies. I will try some of them. Actually, I may need to try two. I think I should do a Smithfield in ginger-ale with a potato.

I love Vernor's. My Dad would buy it whenever he could find it. He had learned to love it while living in Detroit for a short while. I think I can get it here, too.

I also really like the idea of cooking it in water and having the stock for soup already made. I had never thought of cooking it any way but baking. I can see where baking would evaporate liquid and make it taste more salty while simmering would keep it moist and take some salt out.

Thanks again for all he good ideas.

summerblue1303306383.8532301 PostsRegistered 12/26/2007Long Island, NY

I found this article on de-salting a ham after it's been completely cooked:

http://www.justapinch.com/groups/discuss/3733/a-fix-for-ham-that-is-too-salty

Also, google "how to desalt ham"

Last edited on 4/20/2011

Last edited on 4/20/2011

summerblue1303306384.6132301 PostsRegistered 12/26/2007Long Island, NY

sorry, dupe!

Last edited on 4/20/2011

Last edited on 4/20/2011

michlady11303306679.61311533 PostsRegistered 7/31/2007SE Michigan

debcakes, I also use Vernor's to cook my corned beef. It may be a Michigan/Ohio thing but most everyone I know uses Vernor's for their ham.

Go Tigers!!!

TeresainMN­19571303320277.4795 PostsRegistered 12/19/2010

Honey Baked Ham is not salty at all. That is what we are having for Easter (they had a great online sale a few days ago). The spiral sliced hams from Sams Club are not either. Tried a Paula Deen branded Smithfield ham a couple Easter's ago and oh my, it was so salty nobody ate it, I couldn't even use it for seasoning...maybe that was a fluke because others seem to like her newer ones. Good luck and I hope you find one that is perfect for you :-)

Zoologist1303321617.636013 PostsRegistered 9/3/2010

ITA with TeresainMN1957 -- most of the spiral sliced hams are not salty like the old-fashioned "cured" ones.

That's why I posted the Smithfield hams aren't salty.

You could always just buy an uncured pork roast to fix, too, if you didn't want ANY "ham' flavoring.

darkpoet1303322248.957716 PostsRegistered 10/1/2010

Zoologist has an interesting idea. Just get something not cured.

But what I find interesting is that people are more concerned about salt intake than saturated fat and cholesterol. For example, reduced-sodium bacon. Really?? People are having problems related to consumption of too many animal products with lots of saturated fats. Yes, salt can be a problem, but generally only for people who have a genetic predisposition towards sodium-related hypertension and people who are already weakened by a stroke (caused by poor diet no doubt).

Cookmaster1303912858.8431 PostsRegistered 4/27/2011

Sugar counter reacts the effects of salt. If you add to much salt to something you add some sugar to prevent it from being to salty. Most people like to marrinate the ham in Ginger Ale for 24 hours. The sugar in the soft drink will counter react the salt effect. You could also make a simple syrup something light 4 cups of sugar to a quart of water, bring to a boild and stir till sugar is totally desolved and let cool. I like to add 12 to 16 whole cloves to my simple syrup to add flavor. Rinse ham and let the ham marinate in the mixture over night in the fridge. 4 to 6 hours on one side then turn the ham and let marinate over night or till time to cook. Remove from Marinate, add aprox 1 quart of fruit juice to bottom of pan, ei: Pine Apple juice, Apple Juice, Orange juice, etc., some people like to use Sprite. cover in foil and bake ham 350 to 400 degrees for 20 to 30 minutes a pound. Last 20 minutes of cooking uncover ham and paste on glaze. My favorite Glaze is 1 cup of dark Brown sugar, 1 cup of water, 1 table spoon of spice mustard, 1 cup of clover honey, 1/4 teaspoon of ground cloves. Put glaze mixture in a sauce pan and heat and stir till sugar and honey is desloved and let cool.

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